Preheat the oven to 160 degrees Celsius (325 Fahrenheit) and grease and line a 24cm spring form cake tin.
Combine the buttermilk, eggs, brown sugar, golden syrup and butter in a large jug and whisk to combine.
Sift the flour, baking powder, ginger and cardamon into a large bowl and add the wet ingredients. Whisk to combine and pour into the prepared cake tin. Bake for 1 hour or until cooked and a cake tester comes out cleanly.
While the cake is baking combine the pomegranate juice and caster sugar in a jug and whisk until the caster sugar is dissolved. Pour over the cake as soon as it comes out of the oven and leave to cool completely in the cake tin.
Top with pomegranate seeds to serve.
If you decide to bake mini bundt cakes bake for between 12 to 15 minutes and remove from the bundt pan before pouring the syrup over the top.